Air-baked chickpea falafel meets mint Greek yogurt clouds in a dance of crunch and cool. Each golden bite delivers fiber, plant protein, and probiotic freshness—fuel that propels Dad (or anyone) through backyard frisbee showdowns without the post‑snack slump.
Falafel’s roots stretch deep into Middle Eastern street stalls where chickpeas, herbs, and spices shimmer in bubbling oil. Our version respects that legacy while enlisting modern air-flow technology to achieve crunch with a fraction of the fat—proof that tradition can evolve without losing its soul.
Here, sizzling cumin‑and‑coriander‑kissed patties collide with frosty mint yogurt, creating a temperature and texture duet that keeps palates intrigued. The falafel’s nutty interior yields to a crackling crust, just as the dip’s creamy tang hushes the spices into balance.
Baking powder aerates the chickpea dough so it puffs within the air fryer’s whirling heat, while a whisper of honey tames the yogurt’s sharpness. Cilantro joins parsley for a two‑note herb chorus, and chickpea flour ensures the recipe stays gluten‑friendly for every guest at the picnic table.
This air‑baked falafel delivers crunchy shells and tender, herb‑studded centers without deep‑frying, while a probiotic‑rich mint Greek yogurt dip provides refreshing contrast for a wholesome, flavor‑packed snack or main.
Spread the drained chickpeas on a clean kitchen towel and pat completely dry to remove surface moisture.
In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, pepper, and 2 tablespoons flour. Pulse until the mixture resembles coarse sand that clumps together when pressed.
Transfer the falafel mixture to a bowl, cover, and refrigerate for 30 minutes so flavors marry and the mixture firms.
With damp hands or a 1 ½‑tablespoon scoop, form 16 golf‑ball‑size portions and flatten gently into ¾‑inch‑thick discs.
Preheat the air fryer to 375°F for 3 minutes. Brush both sides of each disc with olive oil and arrange in a single layer, leaving space between pieces. Air‑bake for 12 minutes, flipping halfway, until deep golden and crisp.
While the falafel bake, whisk Greek yogurt, mint, lemon juice, honey, salt, and pepper in a small bowl until creamy.
Transfer hot falafel to a platter, sprinkle with extra mint, and serve alongside the chilled yogurt dip.
Traditional falafel bathing in sizzling oil brings undeniable pleasure, yet this air‑baked version proves you can savor crackling texture and fragrant herbs without that post‑fried heaviness. Pulsed chickpeas bloom into crisp crusts around tender centers, while a breeze of mint‑lemon yogurt tempers every bite with cool, creamy contrast. It is falafel for a modern table—mindful of health but never stingy on flavor.
Pile the falafel into warm pita pockets with crisp lettuce, tomato slices, and a drizzle of the mint yogurt dip, or arrange them bowl‑style atop quinoa with shredded carrots, pickled red onions, and tahini drizzle. Hosting a gathering? Thread falafel and cherry tomatoes onto skewers for a finger‑friendly canapé. Should leftovers appear, refrigerate falafel and dip separately for up to three days; refresh falafel in a hot air fryer for 3 minutes and stir a splash of water into thickened yogurt to restore silky texture.
Every kitchen tells a story, and yours can add new chapters to this recipe. Swap cilantro for dill, fold feta crumbles into the dip, or nudge the spice profile toward Morocco with ras el hanout. Post your riff online, tag fellow falafel fans, and let us celebrate the shared joy that rises from humble chickpeas spinning in hot, circulating air.